At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Mar 26, 2025
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Pelican Inn?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Cooked chicken on a plate on a burner at 100 F. Hot holding unit with gravy and mashed potatoes at 115-125 F. Potentially hazardous foods must be hot held at 135 F or above. Chicken moved to be reheated to 165 F and hot held. Hot holding unit turned up and foods held at 140 F. CHSC 113996How to fixFix it
Source: Marin County Community Development Agency, Environmental Health Services
We review Marin County health data to make this report. We are not the Marin County Community Development Agency, Environmental Health Services.
Visit them directly at marincounty.gov (opens the department's site) · How we review
For Pelican Inn's team
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Fix it together
Follow the steps for each item, with the rule beside it.
Next: Cooked chicken on a plate on a burner at 100 F. Hot holding unit with gravy and mashed potatoes at 115-125 F. Potentially hazardous foods must be hot held at 135 F or above. Chicken moved to be reheated to 165 F and hot held. Hot holding unit turned up and foods held at 140 F.The county found: “Cooked chicken on a plate on a burner at 100 F. Hot holding unit with gravy and mashed potatoes at 115-125 F.…”
Then the next one.
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Each fix step comes from our free guides, built on the FDA Food Code your state uses.
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Under each item here, people see what you fixed, in your words.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 16 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestMar 26, 2025Routine inspectionGreen placard
This one: Green placard, inspected Mar 26, 2025.
1 violation listed, 0 marked critical.
Not critical (1)
Cooked chicken on a plate on a burner at 100 F. Hot holding unit with gravy and mashed potatoes at 115-125 F. Potentially hazardous foods must be hot held at 135 F or above. Chicken moved to be reheated to 165 F and hot held. Hot holding unit turned up and foods held at 140 F.
The department's words
CHSC 113996 Cooked chicken on a plate on a burner at 100 F. Hot holding unit with gravy and mashed potatoes at 115-125 F. Potentially hazardous foods must be hot held at 135 F or above. Chicken moved to be reheated to 165 F and hot held. Hot holding unit turned up and foods held at 140 F.
EarlierAug 25, 2023Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed dish washer handle dirty dishes to place into dish washer then handle clean dishes without washing hands in between. / Re-wash dishes. Wash hands in between handling clean and dirty dishes every time.
The department's words
CHSC 113953.3 Observed dish washer handle dirty dishes to place into dish washer then handle clean dishes without washing hands in between. / Re-wash dishes. Wash hands in between handling clean and dirty dishes every time.
Corrected during the inspection
EarlierAug 22, 2023Routine inspectionYellow placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed dish washer handle dirty dishes to place into dish washer then handle clean dishes without washing hands in between. / Re-wash dishes. Wash hands in between handling clean and dirty dishes every time.
The department's words
CHSC 113953.3 Observed dish washer handle dirty dishes to place into dish washer then handle clean dishes without washing hands in between. / Re-wash dishes. Wash hands in between handling clean and dirty dishes every time.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMar 29, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Lack of certification tag for oysters , unknow location of tags. Maintain identification tags with shellstock. Tags found in trash can.
The department's words
CHSC 114039.1 Lack of certification tag for oysters , unknow location of tags. Maintain identification tags with shellstock. Tags found in trash can.
EarlierJan 20, 2021Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierJul 16, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hot Water at 3 compartment sink located near bar measured at 110F. Required to be at 120F. Hot water at handwashing sink locate din coffee area measured at 92F. Required to be at 100F
The department's words
CHSC 114192 Hot Water at 3 compartment sink located near bar measured at 110F. Required to be at 120F. Hot water at handwashing sink locate din coffee area measured at 92F. Required to be at 100F
EarlierDec 11, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114113
The department's words
Code CHSC 114113
EarlierDec 27, 2017Follow-up inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
Main prep frig in cook area food temps 43 F, reduce to 41 F or less.
The department's words
CHSC 113996 Main prep frig in cook area food temps 43 F, reduce to 41 F or less.
Corrected during the inspection
Dishwasher not showing sanitizer with test strips - repair ASAP. Commence manual wash, rinse, sanitize until fixed.
The department's words
CHSC 114099.7 Dishwasher not showing sanitizer with test strips - repair ASAP. Commence manual wash, rinse, sanitize until fixed.
Corrected during the inspection
Numerous flies in kitchen, keep screen door closed and research insect zapper.
The department's words
CHSC 114259.1 Numerous flies in kitchen, keep screen door closed and research insect zapper.
Corrected during the inspection
Several floor sinks need food debris removal and sanitizing.
The department's words
CHSC 114115.c Several floor sinks need food debris removal and sanitizing.
Corrected during the inspection
Obtain/use test strips to check sanitizer concentrations.
The department's words
CHSC 114107 Obtain/use test strips to check sanitizer concentrations.
Corrected during the inspection
Show 3 more
a. Condenser unit in walk-in leaking water on floor, needs repair. b. Replace torn gasket on 3-door upright refrigerator.
The department's words
CHSC 114175 a. Condenser unit in walk-in leaking water on floor, needs repair. b. Replace torn gasket on 3-door upright refrigerator.
Corrected during the inspection
Replace light cover in food prep area - kitchen.
The department's words
CHSC 114252.1 Replace light cover in food prep area - kitchen.
Corrected during the inspection
Keep wiping cloths in bucket of sanitizer at proper concentration level.
The department's words
CHSC 114185.1 Keep wiping cloths in bucket of sanitizer at proper concentration level.
Corrected during the inspection
EarlierDec 26, 2017Routine inspectionGreen placard
8 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Dishwasher not showing sanitizer with test strips - repair ASAP. Commence manual wash, rinse, sanitize until fixed.
The department's words
CHSC 114099.7 Dishwasher not showing sanitizer with test strips - repair ASAP. Commence manual wash, rinse, sanitize until fixed.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
Main prep frig in cook area food temps 43 F, reduce to 41 F or less.
The department's words
CHSC 113996 Main prep frig in cook area food temps 43 F, reduce to 41 F or less.
Numerous flies in kitchen, keep screen door closed and research insect zapper.
The department's words
CHSC 114259.1 Numerous flies in kitchen, keep screen door closed and research insect zapper.
Several floor sinks need food debris removal and sanitizing.
The department's words
CHSC 114115.c Several floor sinks need food debris removal and sanitizing.
Obtain/use test strips to check sanitizer concentrations.
The department's words
CHSC 114107 Obtain/use test strips to check sanitizer concentrations.
a. Condenser unit in walk-in leaking water on floor, needs repair. b. Replace torn gasket on 3-door upright refrigerator.
The department's words
CHSC 114175 a. Condenser unit in walk-in leaking water on floor, needs repair. b. Replace torn gasket on 3-door upright refrigerator.
Show 2 more
Replace light cover in food prep area - kitchen.
The department's words
CHSC 114252.1 Replace light cover in food prep area - kitchen.
Keep wiping cloths in bucket of sanitizer at proper concentration level.
The department's words
CHSC 114185.1 Keep wiping cloths in bucket of sanitizer at proper concentration level.
EarlierJul 29, 2016Follow-up inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
Employees do not know if facility has a current certified food manager. Each facility shall have a CFM with a certificate on site available for viewing.
The department's words
CHSC 113947.1 Employees do not know if facility has a current certified food manager. Each facility shall have a CFM with a certificate on site available for viewing.
Observed fish batter on counter at 59F. Person in charge stated he brings it out to use during orders and pits it back into refrigeration. Ensure all potentially hazardous foods are cold and held at 41F and below at all times. Advise using an ice bath or using the lower drawer of the prep top to keep batter cold.
The department's words
CHSC 113996 Observed fish batter on counter at 59F. Person in charge stated he brings it out to use during orders and pits it back into refrigeration. Ensure all potentially hazardous foods are cold and held at 41F and below at all times. Advise using an ice bath or using the lower drawer of the prep top to keep batter cold.
The following violations were observed a. Observed pan of mashed potatoes on counter. Mashed potatoes were 4 inches deep,measured 126F, and were cooked 1.5 hours prior. b. Observed multiple pans of par-cooked fries measuring 81F stored at room temperature which were cooling according to the person in charge. Ensure all PHFs are cooled from 135- 70 F within 2 hours and from 70 - 41F within 4 hours. Roast reheated to 165F and then will be cut in 4 inch pieces and placed in the walk in to cool. The fries were placed in shallow layers in the walk in, mashed potatoes were portioned out into shallow hotel pans and cooled in the walk in. *provide additional ice wands for cooling.
The department's words
CHSC 114002 The following violations were observed a. Observed pan of mashed potatoes on counter. Mashed potatoes were 4 inches deep,measured 126F, and were cooked 1.5 hours prior. b. Observed multiple pans of par-cooked fries measuring 81F stored at room temperature which were cooling according to the person in charge. Ensure all PHFs are cooled from 135- 70 F within 2 hours and from 70 - 41F within 4 hours. Roast reheated to 165F and then will be cut in 4 inch pieces and placed in the walk in to cool. The fries were placed in shallow layers in the walk in, mashed potatoes were portioned out into shallow hotel pans and cooled in the walk in. *provide additional ice wands for cooling.
Corrected during the inspection
a. Observed mouse droppings, traps, and evident of mice in the back storage room. Clean back storage room to remove clutter and seal all open holes and gaps that could provide entrance. b. Observed numerous fruit flies in the bar. Ensure to clean regularly to remove spilled drinks and produce. Thoroughly clean the garbage can and the floor sink.
The department's words
CHSC 114259.1 a. Observed mouse droppings, traps, and evident of mice in the back storage room. Clean back storage room to remove clutter and seal all open holes and gaps that could provide entrance. b. Observed numerous fruit flies in the bar. Ensure to clean regularly to remove spilled drinks and produce. Thoroughly clean the garbage can and the floor sink.
No testing strips available to test chlorine concentration. Facility must provide test strips.
The department's words
CHSC 114107 No testing strips available to test chlorine concentration. Facility must provide test strips.
Show 2 more
Observed single service items (cups etc.) stored on the back porch outside. Relocate storage inside of the facility.
The department's words
CHSC 114179 Observed single service items (cups etc.) stored on the back porch outside. Relocate storage inside of the facility.
All doors in back kitchen and bar area are left open. The screen on the back door is torn and not attached. Keep all doors closed and repair screen to prevent entrance of pests.
The department's words
CHSC 114259 All doors in back kitchen and bar area are left open. The screen on the back door is torn and not attached. Keep all doors closed and repair screen to prevent entrance of pests.
EarlierJul 22, 2016Follow-up inspectionGreen placard
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
The following violations were observed a. Observed pan of mashed potatoes on counter. Mashed potatoes were 4 inches deep,measured 126F, and were cooked 1.5 hours prior. b. Observed multiple pans of par-cooked fries measuring 81F stored at room temperature which were cooling according to the person in charge. Ensure all PHFs are cooled from 135- 70 F within 2 hours and from 70 - 41F within 4 hours. Roast reheated to 165F and then will be cut in 4 inch pieces and placed in the walk in to cool. The fries were placed in shallow layers in the walk in, mashed potatoes were portioned out into shallow hotel pans and cooled in the walk in. *provide additional ice wands for cooling.
The department's words
CHSC 114002 The following violations were observed a. Observed pan of mashed potatoes on counter. Mashed potatoes were 4 inches deep,measured 126F, and were cooked 1.5 hours prior. b. Observed multiple pans of par-cooked fries measuring 81F stored at room temperature which were cooling according to the person in charge. Ensure all PHFs are cooled from 135- 70 F within 2 hours and from 70 - 41F within 4 hours. Roast reheated to 165F and then will be cut in 4 inch pieces and placed in the walk in to cool. The fries were placed in shallow layers in the walk in, mashed potatoes were portioned out into shallow hotel pans and cooled in the walk in. *provide additional ice wands for cooling.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
Employees do not know if facility has a current certified food manager. Each facility shall have a CFM with a certificate on site available for viewing.
The department's words
CHSC 113947.1 Employees do not know if facility has a current certified food manager. Each facility shall have a CFM with a certificate on site available for viewing.
Observed fish batter on counter at 59F. Person in charge stated he brings it out to use during orders and pits it back into refrigeration. Ensure all potentially hazardous foods are cold and held at 41F and below at all times. Advise using an ice bath or using the lower drawer of the prep top to keep batter cold.
The department's words
CHSC 113996 Observed fish batter on counter at 59F. Person in charge stated he brings it out to use during orders and pits it back into refrigeration. Ensure all potentially hazardous foods are cold and held at 41F and below at all times. Advise using an ice bath or using the lower drawer of the prep top to keep batter cold.
a. Observed mouse droppings, traps, and evident of mice in the back storage room. Clean back storage room to remove clutter and seal all open holes and gaps that could provide entrance. b. Observed numerous fruit flies in the bar. Ensure to clean regularly to remove spilled drinks and produce. Thoroughly clean the garbage can and the floor sink.
The department's words
CHSC 114259.1 a. Observed mouse droppings, traps, and evident of mice in the back storage room. Clean back storage room to remove clutter and seal all open holes and gaps that could provide entrance. b. Observed numerous fruit flies in the bar. Ensure to clean regularly to remove spilled drinks and produce. Thoroughly clean the garbage can and the floor sink.
No testing strips available to test chlorine concentration. Facility must provide test strips.
The department's words
CHSC 114107 No testing strips available to test chlorine concentration. Facility must provide test strips.
Observed single service items (cups etc.) stored on the back porch outside. Relocate storage inside of the facility.
The department's words
CHSC 114179 Observed single service items (cups etc.) stored on the back porch outside. Relocate storage inside of the facility.
Show 1 more
All doors in back kitchen and bar area are left open. The screen on the back door is torn and not attached. Keep all doors closed and repair screen to prevent entrance of pests.
The department's words
CHSC 114259 All doors in back kitchen and bar area are left open. The screen on the back door is torn and not attached. Keep all doors closed and repair screen to prevent entrance of pests.
EarlierJul 19, 2016Routine inspectionYellow placard
15 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed the following cooling violations: a: Shepherd's pie in 22 quats container at 46F in the piddle of product. After discussion with employee, it was determined that the Shepherd's pie was made and cooled the day before. Per employee, the product had not been removed from refrigeration all day. b. Observed large roast in the walk in cooler at 109F. Per employee, the roast was partially cooked 2 hours prior and placed on the counter to cool and then placed in the refrigerator. (roast was approximately 10 lbs.) c. Observed multiple pans of par-cooked fries measuring 71F stored at room temperature which were cooling according to the person in charge. Ensure all PHFs are cooled from 135- 70 F within 2 hours and from 70 - 41F within 4 hours. Roast reheated to 165F and then will be cut in 4 inch pieces and placed in the walk in to cool. The fries were placed in shallow layers in the walk in, shepherd's pie discarded. *provide additional ice wands for cooling.
The department's words
CHSC 114002 Observed the following cooling violations: a: Shepherd's pie in 22 quats container at 46F in the piddle of product. After discussion with employee, it was determined that the Shepherd's pie was made and cooled the day before. Per employee, the product had not been removed from refrigeration all day. b. Observed large roast in the walk in cooler at 109F. Per employee, the roast was partially cooked 2 hours prior and placed on the counter to cool and then placed in the refrigerator. (roast was approximately 10 lbs.) c. Observed multiple pans of par-cooked fries measuring 71F stored at room temperature which were cooling according to the person in charge. Ensure all PHFs are cooled from 135- 70 F within 2 hours and from 70 - 41F within 4 hours. Roast reheated to 165F and then will be cut in 4 inch pieces and placed in the walk in to cool. The fries were placed in shallow layers in the walk in, shepherd's pie discarded. *provide additional ice wands for cooling.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed whole shell oysters in the refrigerator without a shell stock tag. Ensure all shellstock tags are maintained with pall parts off the products until gone. Keep shellstock tags in chronological order for 90 days. Oysters were discarded.
The department's words
CHSC 114039.4 Observed whole shell oysters in the refrigerator without a shell stock tag. Ensure all shellstock tags are maintained with pall parts off the products until gone. Keep shellstock tags in chronological order for 90 days. Oysters were discarded.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
The water company was fixing the water main which caused the facility to be without water for several hours. Facility stayed open and continued to serve food. Discusses with the person in change that the facility is required to close food and bar service if not running hot or cold water is available. Water company has notified the facility they are still working on water main and facility will lose water and water pressure again. Facility is required to close due to lack of water.
The department's words
CHSC 114192 The water company was fixing the water main which caused the facility to be without water for several hours. Facility stayed open and continued to serve food. Discusses with the person in change that the facility is required to close food and bar service if not running hot or cold water is available. Water company has notified the facility they are still working on water main and facility will lose water and water pressure again. Facility is required to close due to lack of water.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (12)
Employees do not know if facility has a current certified food manager. Each facility shall have a CFM with a certificate on site available for viewing.
The department's words
CHSC 113947.1 Employees do not know if facility has a current certified food manager. Each facility shall have a CFM with a certificate on site available for viewing.
Cook could not remember hot holding temperature requirement or cooling time temperature requirement. Ensure all employees are properly trained in food safety procedures.
The department's words
CHSC 113947 Cook could not remember hot holding temperature requirement or cooling time temperature requirement. Ensure all employees are properly trained in food safety procedures.
Paper towel dispenser for hand wash station located over food prep sink. Relocate dispenser to area not over food or food contact surface.
The department's words
CHSC 113953 Paper towel dispenser for hand wash station located over food prep sink. Relocate dispenser to area not over food or food contact surface.
Observed fish batter on counter at 60F. Person in charge stated he brings it out to use during orders and pits it back into refrigeration. Ensure all potentially hazardous foods are cold and held at 41F and below at all times. Ensure to place the batter back in refrigeration when not in use to prevent product from rising above 41F.
The department's words
CHSC 113996 Observed fish batter on counter at 60F. Person in charge stated he brings it out to use during orders and pits it back into refrigeration. Ensure all potentially hazardous foods are cold and held at 41F and below at all times. Ensure to place the batter back in refrigeration when not in use to prevent product from rising above 41F.
Observed mold growth in ice machine. Observed ice wand used for cooling stored on raw chicken in freezer. Observed old food debris on the meat sliver. Ensure all food contact surfaces are kept clean and sanitized. Clean and sanitize meat slicer every four hours of use.
The department's words
CHSC 114115 Observed mold growth in ice machine. Observed ice wand used for cooling stored on raw chicken in freezer. Observed old food debris on the meat sliver. Ensure all food contact surfaces are kept clean and sanitized. Clean and sanitize meat slicer every four hours of use.
Show 7 more
a. Observed mouse droppings, traps, and evident of mice in the back storage room. Clean back storage room to remove clutter and seal all open holes and gaps that could provide entrance. b. Observed numerous fruit flies in the bar. Ensure to clean regularly to remove spilled drinks and produce. Thoroughly clean the garbage can and the floor sink.
The department's words
CHSC 114259.1 a. Observed mouse droppings, traps, and evident of mice in the back storage room. Clean back storage room to remove clutter and seal all open holes and gaps that could provide entrance. b. Observed numerous fruit flies in the bar. Ensure to clean regularly to remove spilled drinks and produce. Thoroughly clean the garbage can and the floor sink.
Observed chemicals stored next to food equipment under food prep sink. To prevent possible contamination, relocate the chemicals.
The department's words
CHSC 114254.2 Observed chemicals stored next to food equipment under food prep sink. To prevent possible contamination, relocate the chemicals.
No testing strips available to test chlorine concentration. Facility must provide test strips.
The department's words
CHSC 114107 No testing strips available to test chlorine concentration. Facility must provide test strips.
Wooden cutting boards are no longer smooth and non-absorbent., remove wooden cutting boards and replace with new smooth, easily cleanable, and non-absorbent equipment.
The department's words
CHSC 114130.1 Wooden cutting boards are no longer smooth and non-absorbent., remove wooden cutting boards and replace with new smooth, easily cleanable, and non-absorbent equipment.
Observed single service items (cups etc.) stored on the back porch outside. Relocate storage inside of the facility.
The department's words
CHSC 114179 Observed single service items (cups etc.) stored on the back porch outside. Relocate storage inside of the facility.
No sanitizer set up upon arrival. ensure to have an open bucket of sanitizer solution set up during all hours of operation to sanitize food prep surfaces.
The department's words
CHSC 114185.1 No sanitizer set up upon arrival. ensure to have an open bucket of sanitizer solution set up during all hours of operation to sanitize food prep surfaces.
All doors in back kitchen and bar area are left open. The screen on the back door is torn and not attached. Keep all doors closed and repair screen to prevent entrance of pests.
The department's words
CHSC 114259 All doors in back kitchen and bar area are left open. The screen on the back door is torn and not attached. Keep all doors closed and repair screen to prevent entrance of pests.
EarlierApr 29, 2015Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Rat droppings observed on food containers in dry storage - food discarded. Continue with pest control work.
The department's words
CHSC 114259.1 Rat droppings observed on food containers in dry storage - food discarded. Continue with pest control work.
Corrected during the inspection
Fasten all gas cylinders to a rigid structure, bar and behind restaurant.
The department's words
CHSC 114179 Fasten all gas cylinders to a rigid structure, bar and behind restaurant.
Corrected during the inspection
Repair damaged ceiling above coffee/tea service area.
The department's words
CHSC 114271 Repair damaged ceiling above coffee/tea service area.
Corrected during the inspection
EarlierApr 2, 2015Follow-up inspectionGreen placard
9 violations listed, 0 marked critical.
Not critical (9)
Potato and Shepherd pie at 132 F, maintain hot holding at 135 F or above. Avoid a major violation.
The department's words
CHSC 113996 Potato and Shepherd pie at 132 F, maintain hot holding at 135 F or above. Avoid a major violation.
Corrected during the inspection
Review and complete septic requirements as noted in letter provided.
The department's words
CHSC 114197 Review and complete septic requirements as noted in letter provided.
Corrected during the inspection
Rat droppings observed on food containers in dry storage - food discarded. Continue with pest control work.
The department's words
CHSC 114259.1 Rat droppings observed on food containers in dry storage - food discarded. Continue with pest control work.
a. Clean up floor in beer frig, namely broken glass. b. Clean up grease behind/under grill.
The department's words
CHSC 114115.c a. Clean up floor in beer frig, namely broken glass. b. Clean up grease behind/under grill.
Corrected during the inspection
Replace torn walk-in gasket, save energy, save $
The department's words
CHSC 114175 Replace torn walk-in gasket, save energy, save $
Corrected during the inspection
Show 4 more
Fasten all gas cylinders to a rigid structure, bar and behind restaurant.
The department's words
CHSC 114179 Fasten all gas cylinders to a rigid structure, bar and behind restaurant.
Ensure probe thermometers are accurate/calibrated. Corrected from 22 F to 32 F.
The department's words
CHSC 114159 Ensure probe thermometers are accurate/calibrated. Corrected from 22 F to 32 F.
Corrected during the inspection
Cut/adjust waste pipes going to floor sink from dishwash area, so there is an air gap twice the pipe diameter.
The department's words
CHSC 114193 Cut/adjust waste pipes going to floor sink from dishwash area, so there is an air gap twice the pipe diameter.
Corrected during the inspection
Repair damaged ceiling above coffee/tea service area.
The department's words
CHSC 114271 Repair damaged ceiling above coffee/tea service area.
EarlierMar 11, 2015Routine inspectionGreen placard
10 violations listed, 0 marked critical.
Not critical (10)
Potato and Shepherd pie at 132 F, maintain hot holding at 135 F or above. Avoid a major violation.
The department's words
CHSC 113996 Potato and Shepherd pie at 132 F, maintain hot holding at 135 F or above. Avoid a major violation.
Dishwasher had no sanitizer, bottle empty, major violation, corrected on-site.
The department's words
CHSC 114099.2 Dishwasher had no sanitizer, bottle empty, major violation, corrected on-site.
Corrected during the inspection
Review and complete septic requirements as noted in letter provided.
The department's words
CHSC 114197 Review and complete septic requirements as noted in letter provided.
Rat droppings observed on food containers in dry storage - food discarded. Continue with pest control work.
The department's words
CHSC 114259.1 Rat droppings observed on food containers in dry storage - food discarded. Continue with pest control work.
a. Clean up floor in beer frig, namely broken glass. b. Clean up grease behind/under grill.
The department's words
CHSC 114115.c a. Clean up floor in beer frig, namely broken glass. b. Clean up grease behind/under grill.
Show 5 more
Replace torn walk-in gasket, save energy, save $
The department's words
CHSC 114175 Replace torn walk-in gasket, save energy, save $
Fasten all gas cylinders to a rigid structure, bar and behind restaurant.
The department's words
CHSC 114179 Fasten all gas cylinders to a rigid structure, bar and behind restaurant.
Ensure probe thermometers are accurate/calibrated. Corrected from 22 F to 32 F.
The department's words
CHSC 114159 Ensure probe thermometers are accurate/calibrated. Corrected from 22 F to 32 F.
Cut/adjust waste pipes going to floor sink from dishwash area, so there is an air gap twice the pipe diameter.
The department's words
CHSC 114193 Cut/adjust waste pipes going to floor sink from dishwash area, so there is an air gap twice the pipe diameter.
Repair damaged ceiling above coffee/tea service area.
The department's words
CHSC 114271 Repair damaged ceiling above coffee/tea service area.
EarlierJul 28, 2014Routine inspectionOnly Minor Violation(s) Found
3 violations listed, 0 marked critical.
Not critical (3)
Rodent droppings observed in several locations in facility, continue with your active pest control, begin thinning vines and vegetation on property.
The department's words
CHSC 114259.1 Rodent droppings observed in several locations in facility, continue with your active pest control, begin thinning vines and vegetation on property.
Please clean: a. Floor sink in bar b. Plate shelf in kitchen c. Bottom of grill
The department's words
CHSC 114115.c Please clean: a. Floor sink in bar b. Plate shelf in kitchen c. Bottom of grill
Replace gaskets on True 3-door frig, save energy/save money.
The department's words
CHSC 114175 Replace gaskets on True 3-door frig, save energy/save money.
Source: Marin County Community Development Agency, Environmental Health Services. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
What you can do
As a customer of Pelican Inn, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
Let Pelican Inn know
Ask for the manager. Pelican Inn can only fix what it knows about.
The department lists no phone for this place.
Share this page
Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
Complain directly to the health department
We are not the health department. You can report to them on their site. Report to Marin County Community Development Agency, Environmental Health Services (opens the department's site)
When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
About this record
Search the county's inspection lookup for the name or license number L10415.
Most people don't know what a normal result looks like for a place that's open every day. The ranges use each place's last routine inspection in this area. No other county is mixed in.
Marin County gives each inspection a result, not a score, so there is no typical range to show.
Marin County posts a green, yellow or red placard after an inspection, and gives no score. In the county's own inspection data, inspectors write "Green (Pass) placard posted" and "a yellow placard is posted due to the multiple major violations observed". We could not read a county page that lists what each color needs, so ask the department.
- Inspection type
- Routine inspection
- Result
- Green placard
- Source
- Marin County Community Development Agency, Environmental Health Services
This is not an official ranking or grade. See the official source: Marin County Community Development Agency, Environmental Health Services (opens the department's site) .
Information on this page may be out of date. Check the original source to confirm.